Sometimes, I wake up thinking how great it would be to wake up as Martha Stewart.

Then I remember that I don’t want to go to jail, so I just go browse her website and live the good part of Martha’s life.

By baking her marvelous creations, like these amazing Brown-Sugar Pound Cupcakes. I don’t care what anyone says, Martha is a homemaking genius, and if you don’t believe me, you should make these cupcakes.

I completely forgot I hadn’t posted these, but I made them for a Halloween party and they were a major hit. The cupcakes were super moist and dense, and I added an airy, fluffy chocolate almond buttercream frosting that was to die for. The hint of brown sugar in the pound cakes really set the whole cupcake off. These are so awesome… try them.

½cupbutter, softened (you can use margarine but the flavor will not be the same)

2 2/3cupsconfectioners’ sugar , sifted

1/3cuphalf-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3cupmilk (can use unwhipped whipping cream in place of half and half)

1/3cupunsweetened cocoa powder , sifted

1 tsp almond extract

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.